Welcome to the ultimate guide to creating the perfect plate of Christine's Maple Syrup Scrambled Eggs. If you're looking for a delectable breakfast or brunch dish that combines the sweet richness of maple syrup with the fluffy goodness of scrambled eggs, then you're in for a treat. Get ready to tantalize your taste buds as we explore the best recipe for this delightful dish, ensuring a culinary experience that will leave you craving more.
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BLACK PEPPER POPOVERS FILLED WITH VERMONT CHEDDAR AND HERB SCRAMBLED EGGS AND MAPLE-MUSTARD GLAZED CANADIAN BACON
Steps:
- For the canadian bacon: Whisk the maple syrup and mustard in a small bowl. Set aside. Heat the canola oil in a large cast-iron pan over high heat. Add the Canadian bacon and cook until browned on the bottom, about 3 minutes. Flip and brush generously with the maple syrup mixture. Cook for another 2 minutes, and then transfer to a platter.
- For the cheddar and herb scramble: Heat the canola oil over high heat in another cast-iron skillet. Add the cherry tomatoes cut-side down and cook until seared, 1 to 2 minutes. Season them with salt and pepper, and transfer to a plate.
- Whisk together the eggs, Cheddar, chives, parsley and tarragon in a large bowl and sprinkle with salt and pepper. Heat the butter in a large nonstick pan over medium-low heat until it begins to sizzle. Add the egg mixture and slowly cook, stirring with a wooden spoon, until soft curds form. Remove from the heat and set aside.
- For the popovers: Preheat the oven to 425 degrees F. Generously brush a 6-slot aluminum popover pan with softened butter. Place the pan in the oven to heat 5 minutes before you are ready to add the batter.
- Whisk together the melted butter, flour, milk, salt, pepper and eggs until smooth. The batter should be thin. Fill the popover pans less than halfway full and bake for exactly 30 minutes. Do not open the oven door while popovers are baking. Make the popovers last because they need to be eaten almost immediately once removed from the oven.
- For assembly: Open the popovers and fill each half with a slice of the bacon. Top each with the eggs, and a cherry tomato half. Serve the remaining tomatoes on the side.
MAPLE TOAST AND EGGS
My home's in the country, right next door to my sister and brother-in-law's. They and their two children all enjoy this dish each time I serve it as a special evening meal-although it can also be made for breakfast or lunch. -Susan Buttel, Plattsburgh, New York
Provided by Taste of Home
Time 40m
Yield 12 cups.
Number Of Ingredients 6
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In a small saucepan, heat syrup and butter until butter is melted; set aside., Trim crust from bread; flatten slices with a rolling pin. Brush one side generously with syrup mixture; press each slice into a greased muffin cup with syrup side down. Divide bacon among muffin cups., Carefully break one egg into each cup. Sprinkle with salt and pepper. Cover with foil. Bake at 400° until egg whites are completely set and yolks begin to thicken but are not hard, 18-20 minutes. Serve immediately.
Nutrition Facts : Calories 671 calories, Fat 46g fat (18g saturated fat), Cholesterol 476mg cholesterol, Sodium 805mg sodium, Carbohydrate 44g carbohydrate (20g sugars, Fiber 1g fiber), Protein 21g protein.
MAPLE SYRUP CASSEROLE MADE IN HEAVEN
This recipe has been passed down for years, and is tried and true to be a breakfast pleaser for the old, and the young, and everyone in between. You can not go wrong! As a Home Ec teacher, I have satisfied many a teacher and student belly with this scrumptious French Toast.
Provided by DAWN DEHART
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 9h
Yield 8
Number Of Ingredients 5
Steps:
- Slice the loaf of French bread into about 25 slices, and set aside. In a large bowl, whisk together the eggs, milk, and maple syrup.
- Place enough bread slices in the bottom of a 9x13 inch baking dish to cover. Drop 2 teaspoons or so of cream cheese onto each slice. You do not need to spread the cheese. Repeat layering with bread slices and cream cheese until the dish is filled to the top. Slowly pour the egg mixture over the layers, so it doesn't run over the sides. Cover, and refrigerate 8 hours or overnight.
- The next morning, preheat the oven to 375 degrees F (190 degrees C).
- Bake casserole for 45 minutes, or until set and golden brown.
Nutrition Facts : Calories 602.8 calories, Carbohydrate 88.6 g, Cholesterol 314.7 mg, Fat 19.6 g, Fiber 1.3 g, Protein 20.1 g, SaturatedFat 9.5 g, Sodium 584 mg, Sugar 51.8 g
CHRISTINE'S MAPLE SYRUP SCRAMBLED EGGS
I love maple syrup and I love when my maple syrup gets on my scrambled eggs. So I came up with this recipe for my family's Sunday Big Breakfast. My family loved these.
Provided by internetnut
Categories Breakfast
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in frying pan over medium heat.
- Mix eggs, maple syrup, milk and salt till combined.
- Scramble in frying pan until cooked watching to prevent burning.
- Serve with a drizzle of pure maple syrup or without.
Nutrition Facts : Calories 108.5, Fat 6.2, SaturatedFat 2.5, Cholesterol 190.7, Sodium 136.9, Carbohydrate 5.9, Sugar 4.2, Protein 7
OEUFS DANS LE SIROP D'ERABLE (EGGS IN MAPLE SYRUP)
Provided by Food Network
Yield 6 servings
Number Of Ingredients 4
Steps:
- In a heavy saucepan, bring maple syrup to a boil over medium heat just until syrup thickens. Meanwhile, in a bowl, beat eggs lightly with milk and salt.
- When syrup has thickened, reduce heat to low. Using a wooden spoon, drop spoonsful of the egg mixture into hot syrup. Cook for 2 to 3 minutes or until eggs are set. Immediately remove saucepan from heat and place it in a larger pan of cold water to cool slightly. Spoon eggs into serving bowls and drizzle with syrup.
- Note: Sometimes a teaspoonful of butter is dropped into the syrup before the eggs.
ON-THE-FARM SCRAMBLED EGGS
Creamy scrambled eggs with chives and goat cheese create an earthy flavor that will bring you to the farm. A dash of sriracha is your bus ticket home if you need it. Serve with your favorite toast, and since you are there, a slice or two of bacon.
Provided by Howard
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- Whisk eggs, half-and-half, salt, and pepper together in a bowl. Whisk in goat cheese and chives.
- Melt butter in a skillet over medium-high heat. Pour in egg mixture; cook, stirring occasionally, until set, about 5 minutes. Transfer to serving plates; draw a line down each plate with sriracha sauce.
Nutrition Facts : Calories 269.8 calories, Carbohydrate 2.1 g, Cholesterol 403.9 mg, Fat 21.8 g, Fiber 0.2 g, Protein 16.7 g, SaturatedFat 10.9 g, Sodium 912.4 mg, Sugar 1.3 g
FESTIVE SCRAMBLED EGGS
Steps:
- In a large bowl, beat eggs and 1 cup milk. Add the salt, pepper, pimientos and parsley. In a small bowl, combine flour and remaining milk until smooth; stir into egg mixture. In a large skillet, melt butter over medium heat. Add egg mixture. Cook and stir over medium heat until the eggs are completely set.
Nutrition Facts : Calories 185 calories, Fat 11g fat (4g saturated fat), Cholesterol 377mg cholesterol, Sodium 369mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 15g protein.
Tips:
- Use fresh eggs for the best flavor and texture.
- Add a splash of milk or cream to make the eggs more creamy.
- Season the eggs with salt and pepper to taste.
- Cook the eggs over medium heat, stirring constantly, until they are cooked to your desired doneness.
- Serve the eggs immediately with your favorite toppings, such as cheese, bacon, avocado, or hot sauce.
Conclusion:
Christine's maple syrup scrambled eggs are a delicious and easy-to-make breakfast that is sure to please everyone at the table. With just a few simple ingredients, you can create a flavorful and satisfying meal that is perfect for any occasion. So next time you're looking for a quick and tasty breakfast option, give Christine's maple syrup scrambled eggs a try.
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